Crispy Mustard Chicken with Bread Crumbs

cooking.nytimes.com

Fraucindy

3 pounds bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks)

¾ teaspoon kosher salt (such as Diamond Crystal), more for sprinkling

¼ cup/57 grams unsalted butter, melted

1¼ cups panko bread crumbs (or use regular bread crumbs)

¼ cup Dijon mustard

2 garlic cloves, grated

1½ tablespoons fresh thyme leaves, chopped

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 teaspoon Worcestershire sauce

1 teaspoon finely grated lemon zest, plus lemon wedges for serving

½ teaspoon red-pepper flakes

¼ teaspoon freshly ground black pepper

Directions at cooking.nytimes.com

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